material

Main components; 200g of bean curd skin, preserved egg (duck egg)100g, 50g of radish and 200g of cucumber.

Accessories; Choose the right amount of soy sauce, red pepper 20g, coriander 20g and garlic 10g.

working methods

1. Shred bean skin

Shred cucumber.

3. Peel and shred the radish

4. Cut the preserved egg into 4 pieces

5. Put the cut material on the plate for modeling.

6. Jane chose soy sauce and put it in the refrigerator for half an hour.

7. Pour the iced sauce into the set meal.

8. Decorate with coriander and mix well when eating.

Cold dishes with meat sauce

material

Main components; Flammulina velutipes 200g, mung bean sprouts150g, cucumber 200g, pork 50g and yellow sauce 30g.

Accessories; 20g carrot, 20ml peanut oil, 5g garlic 10ml soy sauce10ml, a little starch, and a little pumpkin kernel.

The practice of meat sauce mixed with cold dishes

1. Prepare ingredients: dilute yellow sauce with soy sauce, blanch spontaneous mung bean sprouts and Flammulina velutipes with water, chop pork, then add starch and mix well.

2. Put oil in a hot pot and add minced meat to stir fry.

3. Add dried yellow sauce after the meat changes color.

4. Stir fry for a while.

5. Put some vegetables in the dish and minced garlic.

6. put the meat sauce on it and add some pumpkin kernels. Delicious and refreshing, it will make your appetite big.

Antarctic sea cucumber mixed with cold dishes

material

Main components; 1 Agaricus bisporus, 1 cucumber, 1 onion.

Accessories; 1 piece of bean curd skin, 200g of Chinese cabbage.

Seasoning; Salt 1.5 teaspoon, soy sauce 1 teaspoon, vinegar 1 teaspoon, coriander 1 root, sesame oil 1 teaspoon.

working methods

1. dried Antarctic sea mushrooms 1, soaked in warm water.

2. Prepare cucumber, onion and coriander, and then I put tofu skin and cabbage heart.

3. The seaweed soaked in the morning expands greatly and is very elastic to pinch.

4. Shred all materials (cucumber, onion, bean curd skin, Chinese cabbage), slice sea cucumber and coriander, add salt, seafood soy sauce, vinegar and sesame oil, and mix well to enjoy.

Braised cold dishes

material

Main components; 500 grams of peanuts, 500 grams of soybeans and 250 grams of coriander.

Seasoning; Appropriate amount of salt, 3 star anise, appropriate amount of pepper, cinnamon 1 piece.

Practice of stewing small cold dishes

1. Wash soybeans, put them in a small pot and soak them in cold water for more than one day and one night.

2. Wash the peanuts, put them in another small pot and soak them in cold water for more than one day and one night.

3. About 250 grams of coriander, selected and washed, filtered with purified water, and chopped for later use.

4. Take a dozen Zanthoxylum bungeanum, 2-3 Illicium verum and cinnamon 1 piece, and put them into the seasoning box.

5. Pour half a pot of cold water into the boiling pot, then pour the soybeans, peanuts and seasoning boxes in turn, and boil over high fire.

6. Add appropriate amount of salt, cover the pot and cook for more than 20 minutes. When cooked, turn off the fire and simmer for five minutes.

7. Pour into a clean bowl and cool.

8. Add chopped coriander, stir well and take a small dish to eat.

Cold chicken gizzards

material

Main components; 500 grams of chicken gizzard

Accessories; 1 tsp sesame oil, 1/2 tsp salt, 1 tsp pepper oil, 4 cloves of garlic, 2 shallots, proper amount of vinegar, 1 slice of star anise, 2 slices of fragrant leaves, 1 slice of cinnamon, 1 tbsp cooking wine.

The practice of cold chicken gizzards

1. Wash the chicken gizzards with vinegar and water, and strip the surface fascia.

2. Put cold water in the pot, add star anise, fragrant leaves, cinnamon and cooking wine and cook until the chicken gizzards are cooked for about 40 minutes.

Step 3 cut garlic and onion into fine powder

4. After cooking, take it out and let it cool, and cut the cooled chicken gizzards into thin slices.

5. Take a small pot and put the minced garlic in it.

6. Add chopped chicken gizzards and mix with salt, pepper oil, sesame oil, chicken powder and chopped green onion.

mixed salad

material

Main components; Cowpea 150g, carrot 1 root, 50g bean sprouts, 2 lettuce leaves, 2 red peppers, 2 peppers, bean curd skin 1, and 2 coriander.

Accessories; 20 Zanthoxylum bungeanum, 1 root shallot, appropriate amount of garlic, appropriate amount of salt, 2 tablespoons of soy sauce, white vinegar 1 tablespoon, a little sugar, a little monosodium glutamate and an appropriate amount of edible oil.

The practice of cold vegetables

1. Wash all vegetables.

2. Cook bean sprouts and cowpeas in turn, and soak bean curd skin and lettuce leaves in hot water.

3. Soak the blanched vegetables in ice water and take them out to control the moisture. Green peppers don't need to be blanched, just cut into filaments.

4. Take a large pot, put the vegetables that control moisture into the pot, peel and shred the carrots, chop the shallots and garlic, and code them at the top.

5. Pour the right amount of oil into the pot, throw a few pepper granules in, and use small hot pepper granules.

6. Sprinkle a spoonful of salt on the chopped green onion, then "nourish" the refined pepper oil while it is hot and pour it on the salt (hot oil is more fragrant).

7. Cover it quickly or cover it with a plate for a while, so that the aroma of pepper oil can fully enter the vegetables. Finally, add 2 tablespoons organic soy sauce, 1 tablespoon white vinegar, a little sugar and some monosodium glutamate.

8. Stir well and serve.

Sauced cucumber shreds

material

Main components; 1 cucumber

Accessories; 50g of peanuts, proper amount of salt, 30g of minced onion, ginger and garlic, oil spice 1 tablespoon, soy sauce 1 tablespoon, vinegar 1 tablespoon, proper amount of chicken essence and 5g of fine sugar.

The practice of cold cucumber

1. Wash the cucumber, pat it gently with the back of the knife and break it.

2. Stir-fry peanuts, peel them and crush them.

3. Put all the materials together and stir well. (you can eat it. )

4. Put it in a sealed container and preserve it in cold storage for better taste.

Shredded chicken with cold sauce

material

Main components; 2 pieces of chicken breast, 3 cloves of garlic, 2 pieces of shallots, 2 pieces of millet pepper, 1 coriander and 3 pieces of ginger.

Accessories; Salt 1 spoon, aged vinegar 1 spoon, sugar 1 spoon, soy sauce 1 spoon, 2 spoons of Chili oil, cooking wine.

The practice of cold chicken shreds

1. Chicken breast is split in the middle.

2. add water to the pot. After the water is boiled, add ginger slices, onion segments and appropriate amount of cooking wine. Add chicken breast, cook for 3 minutes and stew for 3 minutes.

3. Remove the chicken breast, wash it with ice water and tear it into thin strips by hand.

4. 1 tbsp sesame paste and 3 tbsp boiling water, stir well. Add salt, sugar, aged vinegar, soy sauce, sesame paste and Chili oil, sprinkle with minced garlic, chopped green onion and Chili rings, stir well and decorate with coriander.

Cold pepper bud

material

Main components; 200g pepper bud, 4 cloves of garlic, sesame sauce 1 spoon, and half a spoon of white vinegar.

Accessories; Half a spoonful of sugar and salt, a few drops of delicious.

The practice of cold-mixed pepper buds

1. Remove the hard stems from the pepper buds and rinse them clean.

2. Boil boiling water in the pot, blanch the pepper buds for about 10 seconds, then take them out and put them in cold water immediately.

3. Drain the blanched pepper buds for later use.

4. Then cut the garlic cloves into minced garlic; Stir sesame paste with sesame oil and a little water for one hour. The purpose of adding sesame sauce is to reduce the crispness of pepper buds.

5. Pour sesame sauce, garlic, a few drops of fresh soy sauce, proper amount of white vinegar, sugar and salt on the blanched pepper buds and mix well.

6. Such delicious cold pepper buds are ready.

tomato salad

material

Main components; 2 tomatoes

Accessories; Sugar 1 spoon

The method of tomato salad

1. Wash tomatoes

Slice the tomatoes.

Set the table

Step 4 sprinkle with sugar.

Cold tremella

material

Main components; 50g of tremella fuciformis

Accessories; Appropriate amount of purple cabbage

Seasoning; Appropriate amount of salt, 1 onion, 5 cloves of garlic, sesame oil, sugar, white vinegar and mushroom essence.

Practice of cold mixing tremella fuciformis

1. Remove the roots of tremella, tear it into small flowers, rinse it, blanch it with boiling water, take it out and drain it, and put it in a conditioning basin.

2. Wash the leaflets of purple cabbage, chop the garlic, cut the shallots into chopped green onions, add shredded ginger and put them in a conditioning basin.

3. Sprinkle appropriate amount of salt and mushroom essence, pour in white sugar and white vinegar, and add sesame oil and mix well.

Cold Tremella Fb.jpg

4. put it in a fresh-keeping box, put it in the refrigerator, cool it thoroughly, taste it and you can eat it.

Preserved egg salad

material

Main components; 2 preserved eggs

Accessories; Cucumber 1, garlic, red oil, vinegar, soy sauce, sugar, sesame oil and oil consumption.

The practice of cold preserved eggs

1. Prepare the raw materials in advance and choose lead-free preserved eggs (preserved eggs made by myself at home).

2. Peel preserved eggs, slice cucumbers and chop garlic for later use.

3. Pour some soy sauce, sugar, sesame oil, garlic, red oil, oil consumption and vinegar into the bowl and make juice. It is suggested that more vinegar can neutralize the alkalinity of preserved eggs, and the collision between preserved eggs and vinegar will have subtle changes, which will make preserved eggs have a special taste.

4. Put the cut preserved eggs and cucumber slices on the plate.

5. Pour the prepared juice evenly on preserved eggs and cucumber slices and serve.

Four kinds of cold ingredients

material

Main components; 40 grams of potatoes, 25 grams of Dutch beans, 8 black fungus and 5 cherry radishes.

Accessories; 2g dried chili, 5g shallot, salt 1g, 4g edible oil, 4g light soy sauce, 2g sesame oil, and monosodium glutamate1g..

Four methods of cold salad

1. Ingredients: Auricularia auricula, Dutch beans, cherry radishes, potatoes.

2. Slice potatoes and radishes.

3. Boil hot water in the pot, blanch the peas, and remove the cold water when the color changes.

4. Blanch the potato chips in water, remove the cold water when cooked, and blanch the black fungus until cooked, and remove it when it is too cold.

5. Put the four kinds of raw materials into a larger basin for later use.

6. Now make onion oil seasoning: prepare dried peppers and shallots.

7. Chop shallots and chopped green onions.

8. Pour the oil into the pot. When the oil is warm, add chopped green onion and dried pepper and stir-fry until fragrant.

9. Pour the scallion oil into the basin.

10. Add salt, monosodium glutamate, soy sauce and sesame oil and mix well.

1 1. Sprinkle sesame seeds after serving.

Broccoli salad

material

Main components; Broccoli right amount

Accessories; Appropriate amount of carrots and black fungus.

Seasoning; Salad oil, salt, chicken essence, shallots.

The practice of cold broccoli

1. Break broccoli into small flowers and soak them in water.

2. Carrot mold washing is used to press out the flower shape.

Step 3 soak the fungus in advance

4. Put the water into the pot and blanch the broccoli and carrots.

Step 5 iron the fungus, too

Step 6 put the plate in cold water

7. Add oil to the pot and stir-fry chopped green onion.

8. onion oil

9. Pour onion oil into broccoli and season with a little salt and chicken essence. If you don't like the taste of scallion oil, you can put some garlic, which tastes more classic.